| 1 x Round bone arm chuck roast or possibly boneless arm roast, cut 2-inches thick (about 3 pounds) |
1/6 arm roast |
$4.99 per pound
|
$2.14 |
| 2 tsp Unseasoned tenderizer |
1/3 teaspoon |
$14.70 per 44 1/2 ounces
|
$0.02 |
| 2 Tbsp. Instant chopped onion |
1 teaspoon |
$0.79 per pound
|
$0.01 |
| 2 tsp Thyme |
1/3 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1 tsp Marjoram |
1/6 teaspoon |
$6.49 per 1/3 ounces
|
$0.08 |
| 1 x Bay leaf,crushed |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.04 |
| 1 c. Wine vinegar |
2 tablespoons |
$3.39 per 12 fluid ounces
|
$0.38 |
| 1/2 c. Extra virgin olive oil or possibly salad oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 3 Tbsp. Lemon juice |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| 1/4 c. Peppercorns, coarsely crushed or possibly 2 Tbsp cracked pepper |
2 teaspoons |
$7.99 per 16 ounces
|
$0.08 |
| Total per Serving |
$3.03 |
| Total Recipe |
$18.19 |
Suggestions?